Pumpkin Pie Cake Iii Recipes

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PUMPKIN PIE CAKE III



Pumpkin Pie Cake III image

This is like pumpkin pie with the crust on top. Topped with whipped cream, it is a fun alternative to your basic pumpkin pie.

Provided by Michelle Carter

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 16

Number Of Ingredients 9

1 (16 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk (such as Carnation ®)
1 cup brown sugar
3 eggs
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
½ cup chopped walnuts
½ cup chopped pecans
1 cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
  • Whisk the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie space together in a bowl. Pour into the prepared pan. Scatter the cake mix over the top of the pumpkin mixture; sprinkle the nuts over the cake mix. Drizzle the melted butter over the entire cake.
  • Bake in the preheated oven until set in the center, about 50 minutes.

Nutrition Facts : Calories 399.3 calories, Carbohydrate 44.8 g, Cholesterol 72.9 mg, Fat 23.2 g, Fiber 1.8 g, Protein 5.6 g, SaturatedFat 9.7 g, Sodium 404.8 mg, Sugar 31 g

PUMPKIN PIE CAKE II



Pumpkin Pie Cake II image

I've never been good at making pies but love to have pumpkin pie at Thanksgiving. This cake is just as good and twice as easy to make.

Provided by ZIPITY

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 18

Number Of Ingredients 10

1 (18.25 ounce) package yellow cake mix
1 egg
½ cup margarine
1 (29 ounce) can pumpkin puree
3 eggs
½ cup white sugar
1 ½ teaspoons ground cinnamon
⅔ cup evaporated milk
¼ cup margarine
1 cup brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
  • Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the margarine until mixture is crumbly. Sprinkle over the filling.
  • Bake in the preheated oven for 50 minutes. Keep refrigerated.

Nutrition Facts : Calories 303 calories, Carbohydrate 44.7 g, Cholesterol 44.6 mg, Fat 12.8 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 307.1 mg, Sugar 32.5 g

PUMPKIN PIE CAKE



Pumpkin Pie Cake image

No one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix! It's a year-round favorite. -Linda Murray, Allenstown, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
3 large eggs, room temperature
1 cup water
1 cup canned pumpkin
1-3/4 teaspoons ground cinnamon, divided
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2-1/2 cups vanilla frosting
1-1/4 cups chopped walnuts
Additional ground cinnamon

Steps:

  • In a large bowl, combine the cake mix, eggs, water, pumpkin, 1 teaspoon cinnamon, ginger and nutmeg; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into 2 well-greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in each center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Combine frosting and remaining cinnamon; spread between layers and over top and sides of cake. Press walnuts lightly into frosting on sides of cake. If desired, dust top of cake with additional ground cinnamon.

Nutrition Facts : Calories 500 calories, Fat 19g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 447mg sodium, Carbohydrate 78g carbohydrate (52g sugars, Fiber 3g fiber), Protein 5g protein.

EASY PUMPKIN PIE CAKE



Easy Pumpkin Pie Cake image

This pumpkin pie cake combines traditional pumpkin pie with a buttery, crispy topping made from yellow cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 16

Number Of Ingredients 12

2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted
3/4 cup chopped pecans
Whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.
  • In large bowl, beat eggs, sugar, cinnamon, salt, ginger, cloves, pumpkin and evaporated milk with whisk until well combined. Pour into pan.
  • In medium bowl, mix cake mix and melted butter until well combined (mixture will be lumpy). Stir in chopped pecans. Sprinkle mixture evenly on top of pumpkin mixture in pan.
  • Bake 40 to 45 minutes or until center is set and edges are golden brown. Cool 30 minutes before serving. If desired, refrigerate until cold. Cut into 4 rows by 4 rows to serve. Top with whipped cream just before serving.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 22 g, TransFat 0 g

PUMPKIN LAYERED MAGIC CAKE



Pumpkin Layered Magic Cake image

The pumpkin and cake layers in this dessert magically switch places as they're baking and then get topped with a gorgeously fluffy cream cheese whipped cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h50m

Yield 18

Number Of Ingredients 16

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup packed brown sugar
1 cup half-and-half
3 eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 package (8 oz) cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1/8 teaspoons salt
2 cups heavy whipping cream
Pumpkin pie spice

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread in pan.
  • In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.
  • Bake 48 to 53 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 4 hours to chill.
  • In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth, and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 41 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 30 g, TransFat 1/2 g

PUMPKIN PIE CAKE



pumpkin pie cake image

So much better than a plain old pumpkin pie

Provided by Rachel Burbank

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 11

1 can(s) (large) can of pumpkin
6 eggs
1 1/2 c sugar
1 can(s) evaporated milk
3/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
2 Tbsp vanilla extract
1 stick butter (room temp)
1 box yellow cake mix

Steps:

  • 1. Heat oven to 325
  • 2. mix pumpkin, eggs, sugar, evaperated milk, salt, cinnamon, cloves, ginger and vanilla together and pour into a 13x9 pan.
  • 3. Mix stick of butter and yellow caked mix togther until fine crumbs. Sprinkle on top of pumpkin mixture.
  • 4. Bake at 325 for 60-70 minutes

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